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Lemon Souffle Cheesecake




Source of Recipe


rick


Recipe Introduction


servings 8
points 2.5


List of Ingredients




1 HONEY MAID Honey Grahams, crushed (about 3 Tbsp.), divided
2/3 cup boiling water
1 pkg. (4-serving size) Jello Brand Lemon Flavor Sugar Free Low Calorie Gelatin
1 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese
1 container (8 oz.) PHILADELPHIA Fat Free Cream Cheese
2 cups thawed COOL WHIP FREE Whipped Topping

Recipe



SPRINKLE 1/2 of the crumbs onto side of 8- or 9-inch springform pan or 9-inch pie plate sprayed with no stick cooking spray.

STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Cool 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until smooth, occasionally scraping down side of bowl.

POUR into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Sprinkle remaining crumbs around outside edge.

REFRIGERATE 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.


Special Extra: Garnish with fresh lemon slices and mint sprigs.


Nutrition (per serving)

Calories 100
Total fat 2 g
Saturated fat 1.5 g
Cholesterol 10 mg
Sodium 300 mg
Carbohydrate 11 g
Dietary fiber 0 g
Sugars 5 g
Protein 9 g